Recipe: creamy mushroom soup
This easy recipe for creamy mushroom soup serves four and only takes 10 minutes to prepare. The cooking time is around 40 minutes. Mushroom soup Ingredients
4 tbsp oil 2 tbsp butter 100g streaky bacon, diced 2 large onions, thinly sliced 1 tbsp rosemary leaves 3 cloves garlic, finely chopped 100ml white wine 1kg mixed fresh mushrooms, sliced 800ml chicken or vegetable stock ½ tsp dried chilli flakes (or to taste) 250ml cream extra virgin olive oil to drizzle small bunch of flat-leaf parsley, chopped Method Heat 1 tablespoon oil and the butter in a large pot and fry the bacon for 5 minutes. Add the onion and rosemary and fry for a couple minutes more. Add the garlic, cook for a minute, stirring constantly, then add the wine to deglaze the pot.
Meanwhile, cook the mushrooms in batches in a separate pan in the remaining oil until golden.
Add the fried mushrooms to the bacon in the pot along with the stock, chilli and salt to taste. Bring to the boil and simmer for 15 minutes.
Blend with a stick blender in the pot until desired consistency, then add the cream and heat through. Adjust seasoning and serve drizzled with olive oil and sprinkled with parsley.